Barbecued Steaks with Lime, Tomatoes and Anchovies by Andy Bates

Barbecued Steaks with Lime, Tomatoes and Anchovies - a recipe created by Andy Bates for the Quality Standard Scheme.

For more details on buying quality beef and lamb with the Quality Standard Mark visit www.simplybeefandlamb.co.uk Serves 4 Preparation time: 25 minutes, plus marinating time Cooking time (Based on a 2cm/¾-in thick steak): Rare: 2½ minutes on each side Medium: 4 minutes on each side Well done: 6 minutes on each side   Ingredients: 4 x 175g/6oz lean picanha, sirloin or rib-eye steaks Grated zest and juice of 1 lime Salt and freshly milled black pepper 15ml/1tbsp olive or rapeseed oil 3 medium plum tomatoes, skinned, deseeded and roughly chopped 2 spring onions, finely chopped 1 garlic clove, peeled and finely chopped 1 x 30g can anchovies in oil, drained and finely chopped 60ml/4tbsp water Extra lime wedges, to garnish   For the Black Bean Salsa: 100g/4oz canned black beans, drained and rinsed 2 small ripe tomatoes, skinned, deseeded and diced ½ yellow pepper, deseeded and diced 1 small red onion, peeled and finely chopped 1 small red chilli, deseeded and finely chopped 1 small handful freshly chopped coriander Juice of 1 lime   Method: 1. Place the steaks in a large, non-metallic shallow dish. Add the lime zest and juice and seasoning. Coat the steaks on both sides. Cover and leave to stand for 10 minutes. 2. Meanwhile, heat the oil in a non-stick frying pan on the hob or barbecue and cook the tomatoes, spring onions, garlic and anchovies for 1-2 minutes. Add the water and simmer for 2-3 minutes or until the sauce thickens. Remove and set aside. 3. To make the salsa; combine all the ingredients in a bowl and season. 4. Cook the steaks on a preheated grill or prepared barbecue according to your preference. 5. Serve the steaks with the sauce and the salsa.